Ingredients

A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

250ml double cream, whipped

icing sugar, for dusting

Method

Heat oven to 190C/170C fan/gas 5. Grease and flour 2 x 20cm sandwich tins. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well.

Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle. When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.

Spread the jam onto one cake and top with the cream. Sandwich the cakes together and dust with icing sugar.

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Comments, questions and tips

Comments (103)

Salina0122nd Sep, 2016

1.25

I've just used the shopping tool to order my ingredients.As stated I've brought 4 large eggs when the recipe is asking for 4 medium, and double cream was not mentioned on the shopping list, although it does in the recipe. Bit annoyed that I'll have to go back to complete the recipe list.

I first made this cake last year and since then it's because my go-to victoria sponge recipe, which is really saying something as normally I'm always a diehard Marry Berry fan. But this one just stands taller, looks more impressive, is a little richer but just as light, and tastes marvellous!

My first attempt at a Victoria Sponge cake and it came out really well. I used an 8 inch tin and the cake was about 3 inches tall which was perfect. I made each cake seperately as i only had one tin. I heeded the advise on have equal amounts of flour, butter, eggs and sugar so weighed the eggs first (got 107g) and then used the same weight for the other ingredients. The consistency surprised me as it was pretty thick but as it baked it smoothed out. For the 2nd cake i shifted the flour into the mix and i think i got a slightly better rise (gently folding it in with a wooden spoon). I also read that spreading the mix with a bit of a dip in the center should give a flatter cake but didnt get it flatter 2nd time around. The jam and cream make up for it when the cakes are stacked.

Made this last week as I really fancied something sweet and was so quick and easy to make. My husband hates anything sweet and never eats cakes. He absolutely loved it. Has asked me every day since to make it again. Will make it again tomorrow, but plan to add lemon essence and lemon curd to it as he loves lemons. Am planning to make an extra one to freeze as going into hospital next week to have a baby, so will make a great stand by for visitors. Also plan to try making one with chocolate and freezing it. Had a look at buttercream recipe and that says you can store in an airtight container for up to 2 weeks. So will put some in the fridge ready for the visitors.

Just made this and it's on the drying rack, its come out really dark and hardly risen at all? I've made quite a few cakes before not sure why this hasn't gone right. I used vegan butter but I've used this with many cakes and its never stopped it rising

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Questions (2)

pretzelgirl3rd May, 2016

I am looking for a Victoria Sponge for a two tier birthday cake with rolled icing decoration - will this one be dense/ solid enough not to collapse under the weight? Anybody tried this before? Thank you!

I made three tiers instead of two, to achieve a more impressive look, as it would be quite a small cake otherwise, especially considering that it is only 20cm in diameter. I also found that I needed to extend the baking time to 24 minutes.

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